Green Tea Chiffon Cake

Photo: Anncoo

Ingredients

70 grams Plain flour

10 grams Green tea powder

5 Egg yolks

20 grams Caster sugar

70 grams Water

60 grams Canola oil or corn oil

Meringue

90 grams Caster sugar

10 grams Corn flour

5 Egg whites

Preparation

Preheat oven to 170C

Sift flour and green tea powder together twice. Combine egg yolks and sugar in a bowl and mix well. Add water and corn oil and blend together. Add flour and green tea powder mixture and mix until batter becomes sticky. Set aside.

Make meringue ~ Combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.

Slowly pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold the mixture well.

Pour batter into an ungreased 20cm chiffon cake pan. Place in the oven and bake for 50 minutes then switch oven to lower grill for 5 minutes.

When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan.

Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it.